If you think great pizza sells itself, think again. On Staying Hungry, hosts Michael D'Onofrio & Vinny Pappalardo sit down with Anthony Laurino of Phil’s Pizza (Syosset) - the owner who turned a neighborhood pizzeria into a destination brand by treating the internet like his busiest dining room. Smart, fast, and funny, this episode is a playbook for restaurant owners who want lines at the counter and reach on the timeline.

What’s inside (for operators):

How Anthony went from a “roach coach” coffee truck to owning Phil’s - without knowing how to stretch a pie on day one.

The “I’m not Phil” persona and how authentic, repeatable bits become brand assets.

A no-BS social media strategy: timing posts, thinking like your guest, and why experience is greater than food photos.

Turning virality into revenue: specials that move, photo spots that convert, and measuring lift.

Hiring, family ops, and culture that survives a Friday night crush.

Community impact: Long Island Pizza Strong and how giving back grows the whole pie.

Timestamps

00:00 – Cold open: “I’ll never run out of content.”
02:05 – Meet Anthony: from coffee truck routes to his first pizzeria
06:48 – Apprenticeship lessons (and buying a shop before mastering the pie)
12:10 – Why it’s called Phil’s (and the birth of the “I’m not Phil” shirt)
16:30 – Building a family-run operation: roles, trust, and longevity
21:02 – Evolving or disappearing: what 80s operators missed
25:40 – Social media that sells: timing posts, raw stories, and shock value (done right)
32:55 – Viral to visits: specials, set pieces, and turning viewers into guests
38:20 – Staffing buy-in, guest expectations, and handling the “yell at me” crowd
43:07 – Giving back: Pizza Strong, scholarships, and community partnerships
49:11 – Monetization myths: platforms, pitfalls, and why brand is greater than pennies per view
55:26 – Collabs that matter (and when to say no)
1:02:00 – The operator’s mindset: gratitude, boundaries, and doing the right thing
1:07:15 – Closing advice for restaurateurs starting content today

Phil's Pizza of Syosset

YouTube: https://www.youtube.com/@philspizzasyosset

Website: https://www.philspizzasyosset.com/

TikTok: https://www.tiktok.com/@philspizzasyosset

Instagram: https://www.instagram.com/philspizzasyosset/

Facebook:https://www.facebook.com/philspizzasyosset/

Guest & Sponsorship Inquiries - stayinghungry@viola.media

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Welcome back to Staying Hungry, the podcast where restaurant life gets real.

In this episode - “King of the Misfit Toys: A Chef’s Playbook for Chaos” - hosts Michael D’Onofrio and Vinny Pappalardo sit down with award-winning chef, author, and entrepreneur Eric LeVine of 317 Main Street. Known for his no-BS honesty, Chef Eric pulls back the curtain on what it really takes to thrive in hospitality.

From the dish that sparked his culinary passion at age six, to mastering social media as a tool for inspiration, to embracing AI in restaurants, Chef Eric delivers raw insight, big laughs, and hard-earned wisdom. He also opens up about resilience through personal struggles, why leadership is about building foundations, and his vision to empower chefs by creating opportunities for them to own their future.

If you’re a restaurant owner, chef, or anyone who’s ever lived the grind of hospitality, this one’s packed with lessons you won’t forget.

01:00 Eric Levine's Early Inspirations

01:57 Mentorship and Learning

02:35 Creating a Home-like Experience

05:19 Challenges and Successes

07:06 Partnerships and Collaborations

15:38 Life Coaching and Helping Others

21:12 Personal Reflections and Writing a Book

24:22 Diverse Experiences in the Restaurant Industry

26:20 Customer Service and Consistency

33:51 Mentors and Inspirations

37:56 Battling Cancer and Winning 'Chopped'

41:54 Running the New York Marathon

50:43 Balancing Work and Personal Life

55:50 Guiding the Next Generation

01:00:41 Understanding Ego Death

01:04:14 Creating and Publishing Cookbooks

01:07:01 The Journey of Forking Good

01:14:59 The Farmingdale Story

01:22:47 Future Plans and Family Involvement

01:24:52 Passion for the Culinary Industry

In this episode of Staying Hungry, hosts Mike D’Onofrio and Vinny Pappalardo sit down with Salvatore Bono, founder of O.G. Ramen in Babylon, NY. Sal pulls back the curtain on what really goes into America’s food system - and why so many restaurants have traded authenticity and quality for mass production and convenience.

From the hidden dangers of seed oils and pre-made soup bases to the art and science of crafting ramen the right way, Sal makes a strong case for why the future of dining has to be rooted in transparency, ingredient integrity, and respect for tradition. If you’re a restaurant owner, chef, or hospitality pro looking for a fresh perspective on balancing quality, health, and scalability, this episode is packed with insight you can’t afford to miss.

⏱️ Timestamps

0:00 – Introduction & Sal’s culinary background

6:12 – Opening OG Ramen in the middle of COVID

14:45 – The obsession with authentic ramen & Japanese traditions

22:30 – Why American ramen shops rely on pre-made bases

31:05 – The hidden dangers of seed oils, bleached flour & processed food

40:28 – Catering to allergies and dietary restrictions without compromise

49:55 – How COVID reshaped customer awareness around food & health

57:15 – Building a restaurant brand without fryers, freezers, or MSG

1:06:32 – Educating customers on ingredients (and why storytelling matters)

1:12:40 – Advice for restaurant owners: trading convenience for true quality

🎙️ "30 Years. 3 A.M. Wake-ups. And He Still Loves It."

Hosted by Michael D'Onofrio & Vinny Pappalardo

Guest: Mike Pantano

If you've ever asked yourself "How do some restaurant owners stay this fired up after three decades?"-this episode is your answer.

This week on Staying Hungry, we sit down with Long Island legend Mike Pantano, the powerhouse behind Pantano’s Gourmet and Pantano’s Doz Bagels. With 30 years in the business, 3 a.m. wake-up calls, and six thriving locations, Mike is living proof that obsession, grit, and a perfectly sliced turkey sandwich can build an empire.

We get into it all-starting a deli at 19, surviving early failures, managing food costs without compromising quality, social media savvy sandwich marketing, and why doing the right thing for your customer still beats any growth hack. And yes, there’s an entire sandwich contest… with a name you won’t forget.

Whether you're a deli dreamer, a bagel boss, or a business owner navigating today's chaos, Mike’s insights on consistency, humility, and hunger hit hard.

🕒 Episode Timestamps:

0:00 – Welcome to Staying Hungry

3:22 – 30 years in business: how it started

8:40 – The Pantano brand evolution & 6 locations

15:02 – Early failure: The Fifties Deli

19:45 – DJ gigs to deli deals: hustler origins

24:10 – Customer first, always

30:55 – Raising prices vs. cutting quality

36:00 – The Gettin’ Figgy Wit It sandwich contest

41:25 – Menu strategy: flavor without fluff

47:03 – POS systems, staff efficiency & scaling

53:20 – Social media: sandwiches that look as good as they taste

1:00:15 – Reviews: handling the one-star reality

1:09:10 – Clean stores, real bread, and lasting standards

1:17:35 – Why corporate chains flop in New York

1:24:00 – Advice to new owners: know your limit, love your grind

1:30:00 – Mike’s legacy, family, and future playbook

From graffiti-covered subway cars to fondant-sculpted Louis Vuitton cakes, The Cake Don takes us on a wild ride through reinvention, resilience, and raw hustle. In this episode of Staying Hungry, we sit down with the former shoe company personnel turned fondant phenom to unpack how one favor for a friend sparked a culinary empire - powered by Queens grit and social media savvy.

If you're a restaurant owner, food entrepreneur, or simply someone who values a no-nonsense approach to success, this conversation is tailored for you. We dive into the graffiti roots that led to an education on the legendary 7 Train “art school,” and explore how something as simple as your “first cake” could become a life-changing moment. You'll hear how social media, when used strategically, can serve as a powerful and free tool for acquiring customers. We also discuss how to transform casual patrons into devoted advocates - pro tip: never underestimate the influence of local moms’ Facebook groups. The story includes lessons from running a bakery driven by both heart and hustle and ultimately, building a legacy business designed for the next generation.

This episode is a masterclass in brand building, storytelling, and staying relentless - even when you're icing cakes at 2AM.

⏱️ Timestamps

[00:00] Nostalgic Beginnings: Jones Beach Memories

[01:05] Generational Differences in Upbringing

[05:58] The Journey to Becoming 'The Cake Don'

[12:21] Discovering a Hidden Talent for Cake Making

[14:35] Building a Cake Business from Scratch

[31:27] The Power of Social Media and Networking

[49:42] Instagram Insights and Posting Strategies

[57:50] Collaborations and Business Growth

[01:00:29] The Power of Social Media Trends

[01:04:18] Unexpected Opportunities and Success Stories

[01:20:39] The Importance of Networking and Kindness

[01:29:16] Concluding Thoughts and Encouragement

Welcome to Staying Hungry, where passion meets purpose - plate by plate.

In this soul-stirring episode, hosts Mike and Vinny sit down with Jackie from Tula Kitchen, a Bay Shore culinary institution with a deeper mission: to heal through food. What started as a daughter watching her mother save her father’s life with nutrition became a lifelong philosophy and a restaurant unlike any other.

From exploring what’s really in our food and how it impacts both body and mind, to uncovering the hidden challenges and rewards of running a mission-driven restaurant, this conversation dives deep into the soul of what we eat and why it matters. We’ll look at the power of energy, intention, and human connection in the kitchen, and how old-school values can still thrive in a hyper-digital, DoorDash-fueled world. And finally, we ask whether the secret to longevity might be found in the famed Blue Zones - or perhaps, right on a plate at Tula.

This isn't just a conversation about cuisine - it’s a conversation about conscious living. If you’ve ever questioned what’s in your meal, why you eat what you eat, or how restaurants should serve their communities, this one’s for you.

Timestamps

[00:00] Welcome to Tula Kitchen: A Unique Dining Experience

[04:47] The Meaning Behind Tula

[09:46] The Evolution of Bayshore and Tula's Impact

[14:15] The Tula Experience: More Than Just Food

[22:03] The Future of Tula Kitchen

[34:02] The Role of Technology in Tula's Operations

[37:21] Balancing Financials and Staff Happiness

[43:42] Reflections on Childhood and Parenting

[47:16] Mentoring and Community Involvement

[55:09] Summer Plans and Catering Services

[59:59] Exploring Blue Zones and Longevity

[01:04:34] Concluding Thoughts and Gratitude

In this episode of 'Staying Hungry,' hosts Michael D'Onofrio and Vinny Pappalardo sit down with Joey Cioffi, the visionary behind Salad House.

Joey shares his inspiring journey from working in his family's deli to founding a rapidly growing healthy eating franchise. Learn how his Italian immigrant parents' pursuit of the American dream influenced Joey's business philosophy and led to the creation of Salad House, a brand dedicated to providing nutritious, delicious meals for modern families.

Joey discusses the challenges and rewards of franchising, the importance of community involvement, and how technology and customer feedback drive their success.

Tune in to hear Joey's insights on balancing tradition with innovation and his heartfelt message about the future of healthy dining in America.

00:00 Introduction and Early Challenges

02:01 Starting in the Food Business

09:12 Transition to Wall Street and Back

13:30 Birth of Salad House

17:11 Franchising and Growth

24:08 Customer and Employee Relations

32:16 Raising Kids and Work Ethic

35:29 The Challenges and Rewards of Franchising

44:32 Balancing Technology and Hospitality

53:00 Future Expansion Plans for Salad House

01:03:24 Personal Reflections and Family Time#StayingHungry #HealthyEating #FamilyBusiness #RestaurantIndustry #SaladHouse #FranchiseGrowth #CustomerFeedback #RestaurantTechnology #ItalianImmigrants #AmericanDream

In this episode of Staying Hungry, hosts Mike and Vinny sit down with Mark Boccia, a seasoned restaurateur and real estate developer with over 30 years of experience in the Bayside, Queens community.

Known for his popular establishments such as Bourbon Street, Austin’s Ale House, and One Station Plaza, Mark shares his inspiring journey from bussing tables as a teenager to owning multiple successful restaurants.

He delves into the challenges and rewards of the hospitality industry, the impact of COVID-19, and the importance of community involvement.

Don't miss this deep dive into Mark's entrepreneurial spirit and his unwavering commitment to his beloved Bayside neighborhood.

01:24 Getting Started in Hospitality

05:20 First Business Ventures

21:27 Navigating the COVID-19 Pandemic

28:09 Balancing Family and Business

30:05 Advice for Aspiring Restaurateurs

32:54 The Role of Sports in Business

34:50 Opportunities Within the Organization

38:15 Personal Hobbies and Interests

41:01 Challenges in the Restaurant Industry

46:25 Technology's Impact on Operations

01:02:37 Community Involvement and Charity Work

Guest & Sponsorship Inquiries - stayinghungry@viola.mediaNew episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness